Specialty Cheeses

Grupo Ganaderos de Fuerteventura is a family run dairy whose mission is to protect cheesemaking traditions in the Canary Islands. Smokin’ Goat is made with local Majorero goat milk, which is naturally high in fat and protein, making for a smooth paste. The cheese is lightly smoked over beechwood, adding toasted notes to an otherwise sweet and tangy goat cheese. The rind pattern...

Gofio is a type of roasted corn flour specific to the Canary Islands. It’s used for everything from stews, sauces, ice cream, and now cheese! The rind of this semi soft cheese is covered with gofio, creating a roasted yeasty flavor balanced out by the bright sweetness of goat cheese.

The first new cheese created by Capriole in 25 years, Flora, is based on the French Selles-sur-Cher-style goat cheese, and adapted to southern Indiana’s terroir. Fresh rounds are dusted in ash, regulating the pH, and facilitating the wrinkly growth of its Geotrichum candidum rind. Flora comes pre-wrapped in parchment paper, allowing for an easy addition to a cheese case or as a...

Located in the Centre-Val de Loire, Fromagerie Pascal Jacquin et Fils has specialized in making and aging the region’s traditional and exemplary goat’s milk cheeses since 1947. This fairy tale region is a land known for its majestic castles, wildlife, fishing, Sauvignon and Chenin Blanc-rich vineyards and, of course, goat’s milk delicacies. Fromagerie Jacquin is currently...

Wagon Wheel was developed in collaboration with Bay Area chefs as a domestic alternative to cooking cheeses such as Asiago, so it melts beautifully in most recipes. It has a mild, easygoing flavor and as it ages, we’ve found that it develops tomme-like characteristics and a lemony tang similar to regional British cheeses like Caerphilly. Cowgirl Creamery was founded by college...

Made in a small town in Switzerland, just west of Liechtenstein, Hornkuhkäse is no ordinary alpine cheese. The milk used is that of horned cows. In the town of Urnäsch, where the cheese is made, virtually all cows still have their horns, as opposed to the 20% in Swiss agriculture. The symbiotic relationship between animal and farmer is fundamental there, and the cheese reflects...

Meredith Dairy is located approximately 50 miles west of Melbourne in the state of Victoria, Australia. Meredith began as a farm focused on beef, lamb, and wool production. After the sheep and wool industries declined in the 1990’s, the Meredith farm had to reinvent itself. Owners Sandy and Julie Cameron studied sheep and goat cheesemaking, eventually investing in a farmstead...

Meredith Dairy is located approximately 50 miles west of Melbourne in the state of Victoria, Australia. Meredith began as a farm focused on beef, lamb, and wool production. After the sheep and wool industries declined in the 1990’s, the Meredith farm had to reinvent itself. Owners Sandy and Julie Cameron studied sheep and goat cheesemaking, eventually investing in a farmstead...

Flory’s Truckle is made by Homestead Creamery in Jamesport, Missouri. Flory’s Truckle is a small, cylindrical, larded and bandaged cheddar made from the milk of local Amish farmers. It’s aged for twelve months and turned periodically to keep the mold under control.  The result is a paste that’s crumbly, yet has a creamy finish. There are notes of caramelized onions,...

Clawson’s classic British cheese is crumbly, tangy, and sweet. Enhanced with mango and ginger, this White Stilton is a tasty and aesthetically pleasing addition to a cheese board or crumble on top of pancakes.